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Easy Vegan Pesto (Oil-free!)

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This simple and Easy Vegan Pesto recipe is fresh, oil-free, just 6 ingredients and takes just a few minutes to prepare. Healthy and wholesome with lots of fresh basil and pine nuts!

EASY VEGAN PESTO

I have always loved pesto. I love it even more with it is a healthy pesto, as well as being extremely simple and easy to make with only a few ingredients. This easy vegan pesto is oil-free, unlike traditional pesto, which has crazy amounts of oil.

This recipe comes from Emily Von Euw and her cookbook, The Rawsome Vegan Cookbook. As Emily describes it, “A balance of Raw and Lightly-cooked, Gluten-free, Plant-based Meal for Healthy Living”.

Emily’s blog, This Rawsome Vegan Life, is extremely successful and even though she is known for raw food, I love that this book has a ton of cooked recipes. I do not follow a raw diet, so this fits more into my daily lifestyle and eating. Emily is also known for her simplicity, which you all know I love and focus on as well with my own recipes.

Her book contains over 80 recipes, all accompanied with a beautiful photo, and very easy meals. They are all heavily focused on the simplicity and beauty of veggies. The meals are light, not heavy, so they won’t weigh you down. There are a ton of completely raw recipes and also a lot of lightly-cooked recipes. If you check out Emily on Instagram, you can get a pretty good idea of the type of food you would see in her cookbook! Light, fresh, easy and simple.

I was immediately drawn to this oil-free vegan pesto that I’m sharing with you today because I loved how easy it was and I LOVE basil. Oh, and I LOVE pasta and wanted something more on the filling side. This has a strong flavor from all of the fresh basil and bold flavor of pine nuts.

INGREDIENTS NEEDED

  • Fresh basil
  • Pine nuts
  • Garlic
  • Pasta: I used gluten-free penne, but use whatever you like.
  • Grape tomatoes
  • Nutritional yeast
  • Lemon juice

HOW TO MAKE VEGAN PESTO OIL FREE

Step 1: Preheat the oven to 350°F (177°C). Cut all the tomatoes in half and bake for 15 to 20 minutes or until they are bubbling and slightly wrinkled.

Step 2: Cook pasta according to the package directions.

Step 3: To make the pesto: blend all the ingredients until you reach the desired consistency. I wanted mine completely smooth. As noted above, I also added lemon juice and nutritional yeast. Add more salt if needed

Step 4: Toss pasta with the pesto and serve with the roasted tomatoes.

MORE VEGAN OIL FREE SAUCES

  • Vegan Chimichurri Sauce
  • Poblano Pepper Cream Sauce
  • Texas BBQ Sauce
  • Roasted Red Pepper Sauce
  • Vegan Lemon Sauce
  • Best Vegan Alfredo Sauce
  • Creamy Chili Sauce with Pasta

Emily is allowing me to share this beautiful recipe for her cookbook with you all today! You can purchase a copy of her cookbook here!

white plate of basil pesto with roasted cherry tomatoes

Easy Vegan Pesto (Oil-free!)

Brandi Doming
This simple and Easy Vegan Pesto recipe is fresh, oil-free, just 6 ingredients and takes just a few minutes to prepare. Healthy and wholesome with lots of fresh basil and pine nuts!
4.91 from 11 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dinner
Cuisine American, Gluten-free, Vegan

Ingredients

  • 1 dry pint (275g) grape tomatoes
  • 2 cups (232g) uncooked whole grain, gluten-free penne pasta
  • 2 cups (48g) lightly packed basil leaves
  • 1/4 cup (60g) water
  • 1/2 cup pine nuts
  • 1 garlic clove
  • 1/4 teaspoon himalayan salt
  • 2 tablespoons nutritional yeast
  • 1/2 a lemon, or as much as you'd like, to taste

NOTE

  • While the recipe in her book didn't call for it, I added more ingredients for more flavor. I added a little bit of nutritional yeast and lemon juice to mine as well. I like them in my pesto.
  • I use this scale.

Instructions
 

  • Preheat the oven to 350°F (177°C). Cut all the tomatoes in half and bake for 15 to 20 minutes or until they are bubbling and slightly wrinkled.
  • Cook the pasta according the package directions.
  • To make the pesto: blend all the ingredients until you reach the desired consistency. I wanted mine completely smooth. As noted above, I also added lemon juice and nutritional yeast. Add more salt if needed.
  • Toss the pesto with the cooked pasta and garnish with extra basil and serve with the roasted tomatoes.
Tried this recipe?Tag @thevegan8 on Instagram and use tag #thevegan8!
Keyword easy vegan pesto, oil free vegan pesto, simple vegan pesto, vegan pesto no oil, vegan pesto recipe

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Please see my full disclosure policy here.

Filed Under: Dips/Sauces, Gluten Free, Gluten-free, Grains/Pasta, Main Dishes, Pasta Tagged With: Basil, Cookbook, Gluten-free, Oil free, pesto, Pine nuts, Tomatoes

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Comments

  1. Mason

    January 9, 2016 at 1:38 am

    I love salads of all sorts but really love raw truffles! There are so many delicious ways to pack tons of nutrients in a decadent little ball!

    Reply
  2. Caila

    January 9, 2016 at 2:14 am

    5 stars
    This looks amazing! And it can’t get much more simple than that!!

    Reply
  3. Vivian

    January 9, 2016 at 3:18 am

    your recipes are AMAZING!! I have tried countless of your recipes and have never been let down. Thank you for what you do!

    Reply
    • brandi.doming@yahoo.com

      January 9, 2016 at 5:13 am

      That means so much to me Vivian, thank you so much!

      Reply
  4. Aenia

    January 9, 2016 at 4:27 am

    5 stars
    This is exciting, as I am trying to incorporate more lightly-cooked and raw foods into my diet! I love raw desserts, but I need to expand beyond that.

    Reply
  5. Melissa K.

    January 9, 2016 at 6:40 am

    5 stars
    My favorite raw food? GIANT RAW SALADS for lunch! Can’t wait to try this recipe!

    Reply
  6. Mandy

    January 9, 2016 at 10:37 am

    Brandi, your photos are gorgeous!!! I’m a HUGE fan of pesto (AND pasta) so I know I’d love this. Nothing better than lots of fresh basil! I love that you added some nutritional yeast – I do the same when I make pesto. I love Emily’s other books, so I can’t wait to check this one out! When we used to eat mostly raw, we were all about homemade raw chocolates and loaded veggie salads. Great review, my friend!

    Reply
    • brandi.doming@yahoo.com

      January 9, 2016 at 11:43 pm

      Aww you are so sweet Mandy! Thank you so much, so glad you love these photos!! Mmmmm, yes, raw chocolates!!

      Reply
  7. Sarah Burns

    January 9, 2016 at 4:41 pm

    5 stars
    Emily has great recipes! So simple and delicious!

    Reply
  8. Krista

    January 9, 2016 at 4:50 pm

    I am new to raw food except for smoothies (which I love)

    Reply
  9. Kelly F

    January 9, 2016 at 6:16 pm

    I love love love salads!! Thank you for the chance to win this great cookbook and I cannot wait to try this pasta! 🙂

    Reply
  10. Daryl Grant Lindsay

    January 9, 2016 at 8:01 pm

    I haven’t yet focused my attention very much upon raw vegan, so I don’t have many favorites at this time. However, I love my “overnight oatmeal” breakfast which I eat every morning! (I’ve been eating it EXCLUSIVELY for about 3 years now, every single day, simply because I LOVE it, and it gives me so much energy, plus I know it’s nourishing my body so well.

    Here’s my recipe, just for fun, for anyone out there who’s curious. Try it, you’ll love it! . . .

    10 g. (approx. 1 T.) SEEDLESS RAISINS
    4-5 g. (approx. 1-1/2 to 2 tsp.) RAW WALNUT PIECES
    7 g. (approx. 1 level T.) FLAXSEED MEAL
    2 oz. (1/4 c.) UNSWEETENED SOY MILK
    6 oz. (3/4 c.) WATER
    1 medium-to-large BANANA
    70 g. (1/2 c.) FROZEN BLUEBERRIES
    70 g. (1/2 c.) FROZEN STRAWBERRIES
    70 g. (1/2 c.) FROZEN DARK SWEET CHERRIES
    1 tsp. GROUND CINNAMON
    1 dash each: Ground (each) Coriander Seed, Clove, Nutmeg, Allspice and Ginger

    Mix together thoroughly in a container with a tight lid, seal and refrigerate at least 6-8 hours.

    NOTE: I also love raw bananas, cut into bite-size (1″) pieces, and frozen, for a quick “raw snack”!

    Reply
    • Daryl Grant Lindsay

      January 11, 2016 at 6:37 pm

      Hello incredibly creative, talented and beautiful Brandi, and ALL THE REST of you sweet, wonderful people….

      I’ve only been subscribing to this SPECTACULAR website/blog for a few months, and have LOVED, LOVED, LOVED it SOOOOOOOOOOOO MUCH!!!! And the other day (Jan. 9th) was my very FIRST time posting a comment and, well, I must’ve been on some other PLANET that day as I forgot to include the OATS in the recipe for my favorite RAW recipe!!!….Anyway, for anyone saw it the other day and thought I must be some kind of WACKO (actually, that’s sorta true…hahaha!…but only in a fun, silly way…I think!…haha!), AND who may have found that little recipe of mine interesting, and wanted to try it, here it is again, INCLUDING the amount of the oats! (I’M SOOOOO SORRY ‘BOUT THAT OVERSIGHT BRANDI and all you other GALS & GUYS!!!)

      DARYL’S FAVORITE RAW OVERNIGHT BREAKFAST

      40 g. (1/2 c.) OLD-FASHIONED OATS (dry, uncooked)
      10 g. (approx. 1 T.) SEEDLESS RAISINS
      4-5 g. (approx. 1-1/2 to 2 tsp.) RAW WALNUT PIECES
      7 g. (approx. 1 level T.) FLAXSEED MEAL
      2 oz. (1/4 c.) UNSWEETENED SOY MILK
      6 oz. (3/4 c.) WATER
      1 medium-to-large BANANA
      70 g. (1/2 c.) FROZEN BLUEBERRIES
      70 g. (1/2 c.) FROZEN STRAWBERRIES
      70 g. (1/2 c.) FROZEN DARK SWEET CHERRIES
      1 tsp. GROUND CINNAMON
      1 dash each: Ground (each) Coriander Seed, Clove, Nutmeg, Allspice and Ginger

      Mix together thoroughly in a container with a tight lid, seal and refrigerate at least 6-8 hours.

      Reply
  11. Nicole

    January 9, 2016 at 11:26 pm

    Pesto is one of my favorites for adding to pasta or even to use as a pizza topping. We have to do without the pine nuts, due to a nut allergy, but sunflower seeds have been a great substitute.

    Reply
  12. s

    January 10, 2016 at 4:44 am

    Pesto is my favorite. Because my husband does not share my fondness for pesto, I won’t have to share this dish!

    Reply
  13. Kristel petty

    January 10, 2016 at 6:24 am

    I love soups. Any weather. Any time!!!

    Reply
  14. Mel @ avirtualvegan.com

    January 10, 2016 at 9:04 am

    5 stars
    I just have to get my hands on a copy of this book. I love Emily’s blog. She is an amazing recipe creator. This pesto looks so good and I love the tomatoes with it. My kind of dinner!

    Reply
  15. Milla

    January 10, 2016 at 5:36 pm

    5 stars
    Perfect timing Brandi! I was just about to make pesto and then I saw this post and decided to go for it. Result: No regrets! Worked perfectly and easy to so, I also added the lemon juice and some nutritional yeast as you recommended, yum! Oh and we had too little pasta so my sister ended up having a pesto toast instead and worked that way too 😀

    Reply
    • brandi.doming@yahoo.com

      January 10, 2016 at 10:21 pm

      Awesome Milla! So glad you liked it! Yes, the nutritional yeast and lemon juice really made it to my liking! 🙂

      Reply
  16. Tiffany

    January 10, 2016 at 10:25 pm

    Raw desserts are my favorite!

    Reply
  17. Aibrèan

    January 10, 2016 at 11:25 pm

    The pasta looks amazing and I can hardly wait to try it. As for the cookbook, it sounds totally what I’m looking for as I’m new to this way of eating. Thank you for the recipe!

    Reply
  18. Kelly @ TastingPage

    January 10, 2016 at 11:52 pm

    I love basil too and pesto is the best. Looks like the perfect meal!

    Reply
  19. Kathy Hester

    January 11, 2016 at 12:17 am

    Pesto is my favorite! I freeze basil I grow in the summer for a treat in the winter.

    Reply
  20. Natalia M

    January 11, 2016 at 5:19 am

    I can’t stop making vegan Mac n cheese with butternut squash!

    Reply
  21. Amy Katz

    January 11, 2016 at 6:48 am

    I love gazpacho.

    Reply
  22. Audrey @ Unconventional Baker

    January 11, 2016 at 9:13 am

    Oooh… I love Emily’s recipes and photography heaps. I think you’ve done her recipe justice — beautiful dish <3

    Reply
  23. Kristina

    January 11, 2016 at 5:51 pm

    I am so loving this book too. I don’t follow a raw diet, but I sure love to incorporate raw foods – this is the best of both!

    Reply
  24. Gin

    January 11, 2016 at 6:16 pm

    5 stars
    Love the tomatoes with the pesto, I’d never think of it but totally want to try it. You make it look absolutely delicious! 🙂

    Reply
  25. Christina

    January 11, 2016 at 8:27 pm

    4 stars
    My fave raw dessert is anything blended with nuts and dates. Like quality cocoa powder, sea salt, Oats and cinnamon.

    Reply
  26. Danielle

    January 11, 2016 at 8:57 pm

    I am very excited about this! I’ve been following Emily for years and they have grown to be such an amazing person! I couldn’t be happier or prouder and own their 2 other cookbooks!

    Reply
  27. Samantha

    January 11, 2016 at 11:04 pm

    Adding this penne pesto to the queue for recipes to make! My favorite raw recipe is a creamy vegan caesar dressing. Just throw a handful of ingredients in the blender – so easy but so flavorful!

    Reply
  28. Donna

    January 12, 2016 at 12:19 am

    Yum, this cookbook sounds great! I am totally with you, I prefer cookbooks that have meals for the whole family, rather than desserts and snacks etc 🙂 Love the sound of this pasta, yum! My favourite thing to eat raw is salads, simple but delicious

    Reply
  29. Heather S

    January 12, 2016 at 1:05 am

    Salads are my favorite!:)

    Reply
  30. Vanessa @ VeganFamilyRecipes.com

    January 12, 2016 at 4:08 pm

    I love Emily’s recipes. They always look so beautiful and tasty! 🙂

    Reply
  31. Mary Frances

    January 12, 2016 at 7:48 pm

    Congrats to Emily on her new book. I absolutely love pesto. Thanks for the delicious recipe! 🙂

    Reply
  32. Lydia Claire

    January 13, 2016 at 2:25 am

    I’d have to say that smoothies would be my favorite. =)

    Reply
  33. Scully

    January 13, 2016 at 11:41 am

    Raw Desserts, esp raw carrot cake!!

    Reply
  34. Melissa

    January 13, 2016 at 6:35 pm

    I love raw desserts. I don’t make them very often, but I’m a fan of raw cashew-based cheesecakes.

    Reply
  35. Alana T.

    January 15, 2016 at 8:27 am

    My favorite recipes are baked ones & raw desserts because baking is a skill that I just cannot wrap my head around. It still feels like magic to me! I don’t need recipes to cook & am a full house of inspiration upon opening the fridge for dinner, but baking still stumps me! (Mostly because I don’t measure anything…. maybe that has something to do with it :P)

    Reply
  36. Lis

    October 18, 2020 at 9:12 am

    5 stars
    Really easy and tastes great! I definitely recommend the lemon juice and nutritional yeast addition!

    Reply
    • brandi.doming@yahoo.com

      October 18, 2020 at 5:36 pm

      Awesome Lis! Yes, I agree. Her base recipe is good but I prefer more flavor so that’s why I recommended those additions!

      Reply
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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I'm an expert on oil-free cooking and baking! We went vegan to help control my husband's debilitating gout. Our lives and health improved dramatically. While my husband still has some challenges, his health is much better than when we were eating animal products! I create delicious vegan comfort food in a healthier way. read more →

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The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

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